La réfrigération ultrarapide de la viande de boeuf. 1. Le période périmortem et processus de réfrigération. 2. Muscle/viande. 3. Qualité gustative. Action concertée CT94-1881.

Very fast chilling in beef. 1. Peri-mortem and the chilling process. 2. Muscle to meat. 3. Eating quality. Concerted Action CT94-1881.

Type de monographie : Rapport

Résumé

This Concerted Action has been funded within the AIR RTD programme, which forms part of the European Community's Third Framework Programme. This report (in three volumes) contains presentations given at the plenary meetings in Theix (France), Kulmbach (Germany), Perugia (Italy), Zaragosa (Spain), and Helsinki (Finland) over a period of three years (1995-1997). Extract from the table of contents: Volume 1: ante mortem treatment, preslaughter stress; intra mortem treatment, electrical stimulation; very fast chilling post mortem; chilling, design and engineering; in the appendix: FSTA databank literature survey. Volume 2: the effects of chilling on beef and lamb quality; texture in very fast cooled beef; rapid chilling and meat ageing;effects of conventional chilling on beef quality; freezing as a tool to prevent cold-shortening; effect of cooling rate on meat texture; biochemical and structural changes under very fast chilling conditions. Volume 3: chilling rate and tenderness of beef; research on electrical stimulation of beef in the UK; experimental measurements; exploratory experiments; consumer analysis of tenderness and acceptability; sensory quality; influence of cold on growth and survival of bacteria. Some of the papers will be abstracted in a future issue of the IIR Bulletin.

Détails

Titre original : Very fast chilling in beef. 1. Peri-mortem and the chilling process. 2. Muscle to meat. 3. Eating quality. Concerted Action CT94-1881.
Identifiant de la fiche : 1999-2640
Langues : Anglais
Édition : Teagasc, The National Food Centre - Royaume-uni/Royaume-uni
Date d'édition : 02/1998
ISBN : 0862924707
Source : Source : AIR CT94-1881; 3 vol.; 507 p. (21 x 29.7); fig.; tabl.; append.
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens

Voir les extraits d'ouvrage (21)

Indexation

Thèmes : Ingénierie alimentaire;
Qualité et sécurité alimentaires. Microbiologie.;
Recherche, enseignement et formation;
Viande et produits carnés
Mots-clés : Tendreté; Microbiologie; Agneau; Viande; Traitement; Réfrigeration rapide; Réfrigeration; Recherche; Boeuf; Maturation (viande); Qualité; Stimulation électrique; Procédé; Europe; Congélation